Nebbiolo d'Alba DOC "Caplavur" 2012 - Cascina del Pozzo (750ml)
  • Nebbiolo d'Alba DOC "Caplavur" 2012 - Cascina del Pozzo (750ml)
  • Nebbiolo d'Alba DOC "Caplavur" 2012 - Cascina del Pozzo (750ml)

Nebbiolo d'Alba DOC "Caplavur" 2012 (75cl) - Cascina del Pozzo

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From the same grape of Barolo, this wine is fruity and elegant. 


Nebbiolo is the same grape used to make Barolo, only here we are in an area where wines are less suitable for ageing 5 or more years such as Barolo. These wines are fruity and intense and show a great deal of complexity, and only 7000 bottles a year are produced, making it extremely rare to find. No barrels are used in ageing process to preserve the purity of the fruit. 

With Nebbiolo’s delicate aromas but bold tannin, you’ll want to seek out less-gamey meats that have enough fat to absorb the ample tannin. The wine’s high acidity gives it the opportunity to match against higher acid foods with saltiness and perhaps vinaigrette-based sauces, but remember to balance by adding enough butter, fat or olive oil to compliment the wine’s tannin.

Even though Nebbiolo is traditionally paired with Italian foods, it has been well-received alongside Asian cuisine with brown sauces and Asian 5-spices sauces.

Product Details

New product
Nebbiolo 100%. IT MAY CONTAIN SULPHITES. Abv 13.5%.
2 years
Meat: Beef Tenderloin, Ribeye Steak (or Prime Rib), Roast Turkey, Pork Sausage, Braised Duck, Meat Ragu, Roasted Game Hen, Braised Pork shank, Prosciutto Cheese: Béchamel Sauce, Parmigiano Reggiano, Fresh Burrata, Full fat Feta Cheese, Soft Triple-Cream Cow’s Cheese, Manchego, Pecorino, Butter, Washed-Rind Cheeses Herb/Spice: Sage, Tarragon, Black Pepper, White Pepper, Rose Hip, Coriander Seed, Fennel seed, Celery Seed, Sichuan Pepper, Asian 5-Spice, Anise, Clove, Star Anise, Ceylon Cinnamon Vegetable: Roasted Garlic, Shallot, Truffle, Wild Mushrooms, Chestnut, Butternut Squash, Grilled Radicchio, Cannellini Bean, Fried Polenta, Olive, Caper, Sunchokes, Braised Leeks, Cippolini Onion, Funghi Pizza, Farro, Wild Rice, Roasted Fennel Bulb, Charred Green Onion